Make the meat mixture. Peel 1-2 yellow onions (depending on the size) and use a grater to grate the onions. Drain the juice from the onion before adding the grated onion to the mixture. Remove the stems from the parsley and dill and dice the leaves of the herbs. Set aside. In a small bowl, whisk one egg together. Set aside. In a large bowl, combine the lean ground beef, grated yellow onion, parsley, dill, salt, and pepper. Mix well with your hands or a large spoon so that the ingredients are well combined. Pour in the whisked eggs. Mix together. Add in the uncooked white rice. Mix together, cover the meat mixture with saran wrap, and place the bowl in the fridge for 20-25 minutes.

Prepare the veggies and broth. Add the extra virgin olive oil to the large pot. Heat up the oil over medium-low heat. Peel and chop the carrots. Clean and chop the celery stalks. Chop the veggies into about one-inch pieces or a bit larger, so they don't become mushy as they cook in the soup. Add the chopped celery and carrots to the pot once the olive oil has heated up. Sauté the veggies uncovered on medium-low heat for about 10 minutes. Once the veggies have had some time to cook on their own, add 8 cups of warm water to the pot. Allow the water to come to a boil, and then add in the Better Than Bouillon roasted chicken base. Stir together.

Make the meatballs. Take the meatball mixture from the fridge. Grab about a tablespoon of the meat and form meatballs into a size a little smaller than a golf ball. The meatballs will expand slightly as the rice in them cooks in the soup. When adding the meatballs to the soup, the water must be boiling. This will help the meatballs hold their shape as they cook in the broth. Carefully place all of the meatballs in the boiling water. If you need to move the meatballs, slightly shake the pot (don't forget to use gloves since the handles will be hot). Loosely cover the pot with a lid and allow the meatballs to cook on a gentle simmer for 40-45 minutes.

Make the avgolemono sauce. The avgolemono sauce acts as a thickening agent in the soup. Once the meatballs are done cooking, the final step is to make the avgolemono sauce. Remove about 1/4 cup - 1/2 cup of the soup broth into a bowl so that it has time to cool. Separate the eggs into two bowls. One with the egg yolks and the other with the egg whites. The bowl with the egg whites should be bigger because we're going to eventually add the egg yolks, lemon juice and broth to the bowl.

Add a pinch of salt to the egg whites. Whisk the egg whites using a whisk or electric hand mixer for about 4-5 minutes until the egg whites are very frothy. Then add in the egg yolks. Continue to whisk for another 2-3 minutes. Pour the fresh lemon juice into the egg mixture. Continue to whisk for another minute. Then slowly pour the warm broth into the egg mixture to temper the eggs. Continue to whisk lightly in one direction.

Turn off the heat for the soup so that the soup isn't boiling when you add in the avgolemono sauce. Pour the avgolemono sauce into the soup and very gently stir the soup with a large spoon, careful not to break apart the cooked meatballs. The soup is ready once you've added in the avgolemono. Serve the youvarlakia with fresh crusty bread and the option to add a bit of pepper, fresh lemon, and parsley on top. Enjoy!